"I'm the person who brings the healthy and creative dish to a party – I like to challenge people to try new things. The Quinoa Party Salad is always a hit, boasting bright colors and fresh flavors, and it's so easy to make!"

20minDuration

10minCook Time

10minPrep Time

8Servings

Ingredients

2 cups quinoa

1/4 cup olive oil

Juice 1 lime

1 tbsp ground cumin

Pinch red pepper flakes

3 cups frozen corn kernels, thawed

1 15-oz BPA-free can black beans, rinsed

1 medium red bell pepper, chopped

1 medium orange bell pepper, chopped

1 jalapeno pepper, seeded and chopped

1 cup fresh cilantro, chopped

Sea salt and fresh ground black pepper, to taste

Preparation

In a fine-mesh strainer, rinse quinoa thoroughly; drain well. In a medium saucepan, bring 4 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.

Meanwhile, prepare dressing: In a small bowl, whisk oil, lime juice, cumin and pepper flakes until combined. Set aside.

In a large bowl, combine corn, beans, bell peppers, jalapeño and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and black pepper and mix well. Serve cold or at room temperature.

Related Recipes

An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.